Quick Scotch Woodcock
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
This recipe is quick and can be prepared in about ten minutes.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 16. The excerpt below is the record exactly as published.
a piece of hot buttered toast. Have ready a couple of hard-boiled eggs hot. Remove the outer shells, put them in a basin with a little butter and mince them with a knife and fork. Put just enough butter to r*ake the pieces of egg c CROSSE AND BLACKWELL'S moist. Now add a dessert-spoonful of anchovy sauce
Cook this with the app: pantry check, scaling, and the assistant.